Article
Biochemistry & Molecular Biology
Hangcong Chen, Zunyang Song, Lihua Wang, Xiuhua Lai, Weixin Chen, Xueping Li, Xiaoyang Zhu
Summary: Cold stress inhibits banana fruit ripening by affecting the softening and de-greening processes. The mechanism of ripening disorder caused by chilling injury (CI) in banana fruit is largely unknown. MaIAA17-like gene was found to be involved in fruit softening and de-greening in 'Fenjiao' banana.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Agronomy
Youxia Shan, Fengjun Li, Qiaoqiao Lian, Lihong Xie, Hong Zhu, Taotao Li, Jun Zhang, Xuewu Duan, Yueming Jiang
Summary: This study identified the roles of APY genes in regulating the chilling response of banana fruit during storage. The results showed that exogenous ATP treatment effectively reduced chilling injury symptoms by improving antioxidant capacity and maintaining ATP homeostasis.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Agronomy
Zhiqiang Wang, Huili Pu, Shuangshuang Shan, Peng Zhang, Jiangkuo Li, Hongmiao Song, Xiangbin Xu
Summary: The study investigated the effect of melatonin on chilling injury of banana fruit, finding that melatonin treatment delayed the injury and alleviated peel browning. Melatonin treatment increased certain compounds and enzyme activities, while reducing others, ultimately leading to an improvement in fruit quality.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Qi Yin, Wenqi Qin, Zibin Zhou, Ai-Min Wu, Wei Deng, Zhengguo Li, Wei Shan, Jian-ye Chen, Jian-fei Kuang, Wang-jin Lu
Summary: Chilling stress leads to cellulose accumulation in the cell wall, which is caused by the activation of MaCESA proteins. MaNAC1, a cold-inducible NAC transcription factor, plays a vital role in cellulose biosynthesis and enhances cellulose content during low-temperature stress. Our findings highlight the importance of understanding cell wall architecture in biomass production and stress adaptation.
PLANT BIOTECHNOLOGY JOURNAL
(2023)
Article
Agronomy
Jixin Tian, Shiyin Xie, Peng Zhang, Qing Wang, Jiangkuo Li, Xiangbin Xu
Summary: Astragalus polysaccharides (APS) treatment alleviated chilling injury (CI) of banana fruit by reducing peel browning, delaying fruit CI, improving antioxidant capacity, enhancing antioxidant enzyme activities, and modifying the composition of phenolics and flavonoids in banana fruit.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Agronomy
Jia Si, Bing-bing Ye, Zong-li Liu, Xian-mei Xiao, Ying-ying Yang, Zhong-qi Fan, Wei Shan, Jian-fei Kuang, Wang-jin Lu, Xin-guo Su, Jian-ye Chen, Wei Wei
Summary: In this study, researchers found that heat shock treatment can alleviate chilling injury and reduce ROS accumulation in postharvest banana fruit. They also identified MaHsf26 as a transcriptional repressor that suppresses the expression of MaRBOHs genes, leading to reduced ROS production. This study provides insights into the mechanism of heat shock-mediated chilling stress response in banana fruit.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Horticulture
Lin Zhang, Xiang Cao, Zhiqiang Wang, Zhengke Zhang, Jiangkuo Li, Qing Wang, Xiangbin Xu
Summary: The research found that brassinolide treatment effectively alleviated chilling injury in banana fruit by enhancing proline accumulation, reducing harmful substances production, and accelerating starch degradation. Additionally, it increased the activities of antioxidative enzymes and contents of phenolic compounds, while decreasing the accumulation of reactive oxygen species. The treatment also improved the integrity of cell membrane and increased levels of unsaturated fatty acids in the membrane, indicating enhanced membrane lipid fluidity and maintenance of cell membrane integrity in banana fruit.
SCIENTIA HORTICULTURAE
(2022)
Article
Plant Sciences
Hua Huang, Ling Wang, Diyang Qiu, Nan Zhang, Fangcheng Bi
Summary: Banana fruit is susceptible to thermal changes, with chilling injury occurring below 13 degrees C and green ripening above 25 degrees C. The study investigated the changes in surface morphology, chemical compositions of cuticle, and the expression of cuticle biosynthesis genes in banana fruit stored at low temperatures. Results showed significant alterations in surface morphology, chemical compositions of cuticle, and the gene expression related to cuticle biosynthesis due to chilling injury during storage.
FRONTIERS IN PLANT SCIENCE
(2021)
Article
Horticulture
Lu-Lu Chen, Wei Shan, Dan-Ling Cai, Jian-Ye Chen, Wang-Jin Lu, Xin-Guo Su, Jian-Fei Kuang
Summary: The postharvest application of glycine betaine (GB) significantly reduces chilling injury incidence in banana fruit during cold storage by enhancing antioxidant substances, enzyme activities, and gene expression.
SCIENTIA HORTICULTURAE
(2021)
Article
Agronomy
Ziyin Zhou, Yingying Yang, Wei Shan, Hui Zhang, Wei Wei, Jianfei Kuang, Jianye Chen, Wangjin Lu
Summary: Ethylene application can alleviate chilling injury of banana by modulating the expression of phosphatidic acid formation genes through the transcriptional regulators MabHLH060/183.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yuzhen Lu, Renfu Lu
Summary: The study evaluated the feasibility of using a dual-band chlorophyll fluorescence imaging technique for detecting chilling injury-affected pickling cucumbers. Fluorescence images were effective in identifying chilling injury-affected tissues, with support vector machine models achieving high accuracies for classification of pickling cucumbers based on features extracted from the images. The study demonstrated that dual-band CFI is an effective modality for chilling injury detection in pickling cucumbers.
Article
Agriculture, Multidisciplinary
Magali Darre, Lucia Valerga, Maria Jose Zaro, Maria Laura Lemoine, Analia Concellon, Ariel Roberto Vicente
Summary: Grafting purple eggplant (cv. Monarca) onto cold-tolerant hybrid Solanum rootstock ('Java') enhances plant vigor, improves fruit growth rate, and reduces time to harvest. Grafted eggplants have thinner shape, lighter pulp color, lower respiration, dry matter, and phenolic compounds contents, as well as higher chilling injury tolerance during postharvest storage compared to non-grafted plants. Grafting can be an effective strategy to enhance vegetable postharvest performance by inducing desirable phenotypic traits.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Plant Sciences
Zunyang Song, Xiuhua Lai, Hangcong Chen, Lihua Wang, Xuequn Pang, Yanwei Hao, Wangjin Lu, Weixin Chen, Xiaoyang Zhu, Xueping Li
Summary: This study found that exogenous ABA can alleviate chilling injury in bananas by activating gene expressions related to unsaturated fatty acids and flavonoids, thereby increasing cold tolerance.
HORTICULTURE RESEARCH
(2022)
Article
Food Science & Technology
Qian Li, Han Lin, He-tong Lin, Meng-shi Lin, Hui Wang, Wei Wei, Jian-ye Chen, Wang-jin Lu, Xing-feng Shao, Zhong-qi Fan
Summary: During cold storage, banana fruit is susceptible to chilling injury, leading to quality deterioration. This study revealed that chilling temperature induces membrane lipid metabolism abnormalities in banana fruit, resulting in membrane integrity damage and chilling injury.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Horticulture
Dan Wang, Qiyang Chen, Weiwei Chen, Qigao Guo, Yan Xia, Di Wu, Danlong Jing, Guolu Liang
Summary: The study found that MT treatment can reduce weight loss and firmness decline in loquat fruit during cold storage, while maintaining the sweetness of the fruit. MT also increases the content of phenolic compounds and organic acids in the fruit, as well as enhancing antioxidant capacity. Additionally, MT treatment regulates the activities of lignin biosynthesis-related enzymes.
SCIENTIA HORTICULTURAE
(2021)
Article
Food Science & Technology
Azri Shahir Rozman, Norhashila Hashim, Bernard Maringgal, Khalina Abdan, Akhmad Sabarudin
Summary: With the increasing demand for fresh produce, the production of non-degradable plastics or packaging has also increased. In order to protect the environment, biodegradable packaging films have emerged as a new technology. This review article emphasizes the concept and characteristics of active agent-filled wrapping film and discusses its effects on fresh produce quality and consumer acceptance.
Article
Multidisciplinary Sciences
Nureen Zaghlul, Siew Li Goh, Rizal Razman, Mahmoud Danaee, Chow Khuen Chan
Summary: The reliability of conducting single leg stance on the Lafayette stability platform was investigated in this study. It was found that the time in balance was shorter with eyes closed compared to eyes open, and there was a large individual variation. Therefore, the reliability of measuring balance with eyes closed on the Lafayette platform needs to be considered.
Article
Food Science & Technology
Umair Sultan, Alamgir Akhtar Khan, Syed Nabeel Husnain, Muhammad Zohaib, Norhashila Hashim
Summary: The study focuses on designing and developing a unique high-efficiency seed drill machine to increase energy efficiency in agricultural experiments and crop production. The machine features a special seed dividing head and seed distributor triggered by a mechanical timer, which ensures uniform seed dispersal. It also has s-type spring tines for better soil pulverization and aeration, resulting in resource conservation. Field tests have shown improved germination rate and a 40% reduction in power requirements compared to conventional machines.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2023)
Article
Gastroenterology & Hepatology
Nik Razima Wan Ibrahim, Mahmoud Danaee, Xin-Hui Khoo, Suresh Sithambaram, Shahreedhan Shahrani, Alex Hwong-Ruey Leow, Jo-Ven Chang, John Francis Mayberry, Ida Normiha Hilmi
Summary: The aim of this study was to develop a new tool, the AIBDKQ questionnaire, to assess the knowledge of local patients with inflammatory bowel disease. The questionnaire underwent four phases and resulted in 16 final questions with good indicators of relevance, clarity, and reliability, showing strong correlation with the standard CCKNOW questionnaire.
BMC GASTROENTEROLOGY
(2023)
Article
Food Science & Technology
Maimunah Mohd Ali, Norhashila Hashim, Siti Khairunniza Bejo, Mahirah Jahari, Nurul Aqilah Shahabudin
Summary: This review presents the external and internal quality attributes of pineapples and discusses the application of chemometrics and data mining in evaluating their quality. Non-destructive technologies, such as spectroscopy-based, computer vision, imaging-based, acoustic, ultrasound, and instrument-based sensing technologies, are promising alternatives to conventional methods for monitoring the quality of pineapples.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Education & Educational Research
Samira Mohajer, Tang Li Yoong, Chong Mei Chan, Mahmoud Danaee, Seyyed Reza Mazlum, Nasser Bagheri
Summary: This study aims to examine the effect of blended professional portfolio learning on the professional self-concept of undergraduate nursing students during geriatric-adult internship. The results indicate that the blended professional portfolio learning program significantly improves professional self-concept and its dimensions among nursing students. This study provides valuable insights for nursing education to evaluate and redesign curriculum, enhance nursing professionalism, and develop new models of teaching-learning and assessment.
BMC MEDICAL EDUCATION
(2023)
Article
Food Science & Technology
Kabiru Ayobami Jimoh, Norhashila Hashim, Rosnah Shamsudin, Hasfalina Che Man, Mahirah Jahari, Daniel I. Onwude
Summary: Grain drying plays a crucial role in preparing finished grain products. The kinetics of grain drying is influenced by heat and mass transfer between the grain and the environment. Insufficient, improper, and excessive drying negatively affect grain quality and consumer acceptance. Various drying technologies have been used, such as fluidized bed dryers, infrared dryers, and microwave dryers. Combining different drying technologies and implementing treatments like ultrasound and dehumidification allows for higher moisture removal, shorter processing time, increased energy efficiency, and nutrient retention. This review focuses on the drying conditions, time, energy consumption, nutrient retention, and cost associated with reducing moisture content in grain for further processing and storage.
FOOD ENGINEERING REVIEWS
(2023)
Article
Biochemistry & Molecular Biology
Alexander Loch, Kok Leng Tan, Mahmoud Danaee, Iskandar Idris, Mei Li Ng
Summary: This study explored the association between Leucine-rich alpha 2-glycoprotein (LRG1) and diastolic dysfunction (DD) in patients with chronic coronary ischemia. It was found that LRG1 was significantly increased in patients with DD and could be used as a predictor for DD.
Article
Health Care Sciences & Services
Zuraida Ahmad Sabki, Lee Hui Kim, Mahmoud Danaee, Ahmad Hatim Sulaiman, Khairul Arif Razali, Ong Hui Koh, Sharmilla Kanagasundram, Manveen Kaur, Fatin Liyana Azhar, Benedict Francis
Summary: This study aimed to validate the Malay version of the Brief Resilience Scale (BRS-M) and found it to have favorable psychometric properties in terms of reliability and validity. Exploratory and confirmatory factor analyses were conducted, revealing a two-factor model of resilience and succumbing. The BRS-M showed satisfactory concurrent validity, and household income and marital status were found to be associated with resilience levels.
Review
Food Science & Technology
Sudau Eh Teet, Norhashila Hashim
Summary: Fruits and vegetables face the challenge of disease infections, and the conventional assessment methods are laborious and costly. Optical imaging techniques, integrated with edge computing and AI, offer easy and accurate sensing tools for disease detection in agricultural products. This review discusses recent advances in optical imaging, including computer vision, multispectral imaging, hyperspectral imaging, biospeckle, and thermal imaging, and highlights the feasibility and future considerations of these techniques. The application of optical imaging in disease detection not only benefits the agricultural and food industries but also other relevant industries.
Article
Food Science & Technology
Xue An, Zhiguo Li, Gabi Wegner, Manuela Zude-Sasse
Summary: Strawberry fruit, being high value and perishable products, are prone to decay due to their soft texture. A study was conducted to investigate the cell size distribution of strawberry tissue and its relation to fruit tissue mechanics. Results showed a wide range of cell sizes from 30-500 μm, with a peak frequency between 200 and 240 μm. The study also demonstrated that the obtained cell size distribution data were correlated with fruit tissue mechanics, providing a better understanding of stress and damage problems during compression in supply chain processes.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Geriatrics & Gerontology
Debbie Ann Loh, Noran Naqiah Hairi, Farizah Mohd Hairi, Devi Peramalah, Shathanapriya Kandiben, Mohd Alif Idham Abd Hamid, Awang Bulgiba, Mushtahid Salam, Mas Ayu Said, Hussein Rizal, Mahmoud Danaee, Wan Yuen Choo
Summary: This study aimed to determine the effectiveness of a multicomponent exercise and therapeutic lifestyle intervention at improving gait speed among older people in an urban poor setting in Malaysia. The results showed significant changes in gait speed between baseline and 6 months postintervention, but no significant differences were found between the intervention and control groups. Future efforts should focus on introducing physical activity monitoring and increasing exercise duration, frequency, and intensity to improve gait speed.
JOURNAL OF AGING AND PHYSICAL ACTIVITY
(2023)
Review
Entomology
Kabiru Ayobami Jimoh, Norhashila Hashim, Rosnah Shamsudin, Hasfalina Che Man, Mahirah Jahari
Summary: Meeting consumers' demand for healthy dried grains motivates industrial grain processors to maintain grain quality during the drying process. Non-destructive, timely, accurate, reliable, economical, and environment-friendly techniques for grain quality detection have been a top priority for researchers and agricultural industries in recent years.
JOURNAL OF STORED PRODUCTS RESEARCH
(2023)
Article
Geosciences, Multidisciplinary
Maik Heistermann, Till Francke, Lena Scheiffele, Katya Dimitrova Petrova, Christian Budach, Martin Schroen, Benjamin Trost, Daniel Rasche, Andreas Guentner, Veronika Doepper, Michael Foerster, Markus Koehli, Lisa Angermann, Nikolaos Antonoglou, Manuela Zude-Sasse, Sascha E. Oswald
Summary: This paper presents the data recorded by a dense CRNS network from 2019 to 2022, consisting of permanent and temporary sensors, profiles of soil water content, groundwater observation wells, meteorological records, and GNSS-R data. Additional data were collected through mobile CRNS roving, UAS hyperspectral imagery, manual soil sampling, and biomass and snow observations. The unique 3-year temporal coverage provides a wide range of hydro-meteorological conditions and potential for various disciplines. The data set is expected to advance CRNS retrieval methods and benefit fields such as hydrology, agriculture, and remote sensing.
EARTH SYSTEM SCIENCE DATA
(2023)
Review
Agronomy
Juan C. Miranda, Jordi Gene-Mola, Manuela Zude-Sasse, Nikos Tsoulias, Alexandre Escola, Jaume Arno, Joan R. Rosell-Polo, Ricardo Sanz-Cortiella, Jose A. Martinez-Casasnovas, Eduard Gregorio
Summary: The size of fruits at harvest is crucial for high-quality table fruit production in orchards and vineyards. Recent advancements in deep learning convolutional neural networks have made automatic fruit detection more accurate and efficient. Various methods have also been developed for fruit sizing and maturity estimation.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Engineering, Chemical
R. Diaz-Alvarez, S. Carpentieri, G. Ferrari, G. Pataro, L. Segura-Ponce
Summary: This study evaluated the effect of high voltage electrical discharge (HVED) on the freeze-drying process of blueberries, and found that HVED pretreatment can enhance freeze-drying rates and improve the quality of the final product.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
V. I. Tuzhilkin, S. M. Petrov, N. M. Podgornova, N. D. Lukin
Summary: The study aims to simulate the process of isobaric evaporative crystallization of sucrose and propose a three-stage crystallization technology for semi-continuous boiling of massecuites. Through computer simulation and experimental verification, optimal parameters were determined to enhance the efficiency of crystallization.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Seong Hwan Yu, Do-Yeong Kim, Youjin Baek, Hyeon Gyu Lee
Summary: This study investigated the effects of nanoencapsulation and gel incorporation on the antioxidant activity, stability, and release profile of curcumin. The results showed that CUR-loaded nanoparticles and CUR NPs-filled gelatin-genipin gels had significantly higher antioxidant activity, stability, and in vitro release profile compared to free CUR. The GL/GP-CUR NPs exhibited the highest antioxidant activity and increased stability, while the CUR NPs had a faster release rate. These findings suggest that GL/GP-CUR NPs have potential as an effective delivery system for CUR in the food industry.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Linlin He, Shihong Hu, Gang Zhang, Xiao Wang, Yanna Zhao, Qingpeng Wang, Min Liu, Zhengping Wang, Prakash Sangeeta, Zhuang Ding
Summary: This study developed solid microcapsules containing co-loaded vitamin B12 and D3 using a W1/O/W2 emulsions and spray-drying method. The addition of polysaccharides as co-encapsulants improved the morphological characteristics, encapsulation efficiency, storage stability, and gastrointestinal simulation of the microcapsules. The electrostatic bonding with chitosan and multilayer protection from the W1/O/W2 structure contributed to the high encapsulation efficiency of vitB12. Incorporating polysaccharides into W2 enhanced the particle integrity of the dried powders and improved the retention rate and encapsulation efficiency of vitamins. Sodium carboxymethylcellulose showed the best protection for vitB12 and lower degradation rates for vitD3, while sodium alginate exhibited controlled release and the highest cumulative release under simulated gastric and intestinal conditions, respectively.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Ehsan Nasrnia, Morteza Sadeghi, Ali Raeisi Isa-Abadi, Seyed Ahmad Mireei
Summary: A novel mathematical model considering the concept of glass transition was developed for rice intermittent drying process. The model utilized the real 3D body-fitted geometry of rice kernel and was validated through experiments. The glass transition behavior of the rice kernels and the distributions of temperature and moisture at each stage were analyzed.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Haoran Pang, Jiaqing Xie, Xiaoyu Meng, Ruqian Sun, Jun Chen, Chengli Guo, Tianfeng Zhou
Summary: A portable organophosphorus pesticide detection device equipped with microfluidic and luminol composite nanofibers was developed in this study. By optimizing the microfluidic chip design and the mass fraction of luminol particles, efficient detection of pesticide residues was achieved.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
J. Munoz-Postigo, E. M. Valero, M. A. Martinez-Domingo, F. J. Lara, J. L. Nieves, J. Romero, J. Hernandez-Andres
Summary: This paper presents a workflow for classifying the maturity of bell peppers using hyperspectral imaging and machine learning. The approach utilizes spectral reflectance to determine the number of maturity stages and employs optimized bands for accurate classification, achieving satisfactory results.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Artem Skrypnik, Sascha Heitkam, Christoph Gerstenberg, Eric Morelle, Christopher McHardy, Cornelia Rauh
Summary: The rheological properties of food play a crucial role in the physical interaction between food and the mouth during chewing and swallowing. This study focuses on the compression of liquid foams to simulate the idealized swallowing process and investigates the flow conditions and their impact on foam properties. The results provide insights into the haptic perception in the mouth during swallowing.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Chaojie Mo, Luciano Navarini, Furio Suggi Liverani, Marco Ellero
Summary: This study investigates the effects of swelling on espresso extraction by incorporating a particle-level swelling model into a one-dimensional bed-level extraction model. The results show that swelling only slightly affects the yield and strength at a fixed flow rate, but considerably enhances the strength at a fixed pressure drop. The finer the coffee particles, the more pronounced the enhancement. It is suggested that better control of yield and strength can be achieved by fixing the flow rate in an espresso machine. It is also indicated that numerical extraction simulations, when properly incorporated with relevant physical effects, can be used to predict the extraction kinetics and guide the design and production of espresso machines.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Yang Zhong, Yi Lin, Mingxing Yang, Xiaodan Zeng, Dayu Liu, Wenlong Liu, Weijun Chen
Summary: Methyltetrahydrophthalic anhydride (MeTHPA) esterified corn starches (MeCS) with degrees of substitution (DS) ranging from 0.0066 to 0.072 were prepared and found to be effective in stabilizing Pickering emulsion. The modification of MeTHPA damaged the crystal structure of corn starch, roughened its surface structure, and increased its contact angle, which were positively correlated with the DS of MeCS. The particle size of MeCS increased and then decreased with increasing DS, with the smallest size observed for MeCS with a DS of 0.072. The Pickering emulsions stabilized by MeCS with a DS of 0.072 exhibited better stability compared to those stabilized by MeCS with lower DS, which can be attributed to their smaller particle size and higher viscosity. MeCS with a DS of 0.072, at a concentration of 3% (w/v), could maintain emulsion stability even after 50 days of storage. These findings suggest that MeCS with appropriate DS and concentration levels could be effective particle stabilizers for Pickering emulsions.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Shubhajit Sarkhel, Anupam Roy
Summary: This study developed a vacuum impregnation technique to enhance the micronutrient content and bioavailability in lentils and reduce phytic acid. The results showed that vacuum impregnation led to higher migration of micronutrients and significantly reduced phytic acid without impacting the quality characteristics. The developed process achieved a substantial reduction in phytic acid-to-mineral molar ratio.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
L. J. H. Sweers, C. M. M. Lakemond, V. Fogliano, R. M. Boom, M. Mishyna, J. K. Keppler
Summary: This study investigated the use of microfiltration as a gentle processing technique for decontamination and fractionation of edible insects. The results showed that microfiltration effectively removed contaminants and produced distinct fractions with improved properties.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Wanfeng Sun, Yu Sun, Yu Wang, Haomeng He
Summary: In this study, a prediction model for the pelleting performance of multi-component mixed powders was proposed, and it was validated by conducting single pelleting experiments on mixtures of different edible powders.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Saowaluk Taechutrakul, Thananchai Piroonpan, Wanvimol Pasanphan
Summary: This original research developed active polylactic acid (PLA) film strips functionalized with gallic acid (GA) to extend the shelf-life of bananas. The PLA/mPLA-GA film strips exhibited a homogeneous matrix with improved mechanical properties and showed outstanding antioxidant and oxygen scavenging effects. The results suggest that PLA/mPLA-GA film strips show promise as an active bioplastic for extending the shelf-life of bananas and other fruits.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Julien Dupas, Florent Baldeweck, Vincent Meunier
Summary: The flow performance of food powders is crucial in product development, as it can affect the dosing and filling processes. This study investigates the influence of various parameters on the flowability of carbohydrate powders, such as particle size and moisture content.
JOURNAL OF FOOD ENGINEERING
(2024)
